Add cookies to a food processor, or a plastic ziplock bag to crush into fine crumbs.
36 OREO cookies
Mix cookie crumbs and cream cheese together until they are completely mixed.
8 ounces cream cheese
Use a 1 inch cookie scoop to form cookie mixture into 1 inch balls, then set on a parchment paper lined baking sheet.
Refrigerate or freeze for 20 minutes.
Place chopped chocolate into a microwave safe bowl and heat for 30 second intervals, stirring between each heating session, until the chocolate is completely melted.
12 ounces White Chocolate melting wafers
Remove the cookie balls from the refrigerator or freezer, and dip them into the chocolate, coating the entire ball. Set on a parchment lined baking sheet and top with sprinkles.
St Patrick’s Day sprinkles
Allow the chocolate coating to set (may put back in refrigerator) and then serve on your favorite platter.
You can use a food processor or blender to crush the OREO cookies. If using a bag and roller, be sure to crush finely.
A cookie scoop is optional but it makes it so much easier to get a uniformly sized ball.
Easily convert these truffles into pops by dipping the end of a pop stick into the white chocolate and inserting it into the cookie ball and then dipping the complete ball into the white chocolate to coat.
Refrigerate these in an air-tight container for up to a week.